Desert. Vegetarian.

Curd cheese soufflé

Time to prepare: 45 min.

4 servings

Soufflé is not an easy dish to make. Unless you use this recipe, that is. Our delicious curd curd cheese soufflé is as simple as it is tasty.

Ingredients

4 servings

150 g curd cheese (quark) with the South Tyrolean seal of quality

3 egg yolks with the South Tyrolean seal of quality

1 tsp cornflour

1 pinch of lemon zest, grated

10 ml rum

2 egg whites with the South Tyrolean seal of quality

1 pinch of salt

30 g sugar

Butter to grease the ramekins

Sugar to dust the ramekins

Preparation

Time to prepare: 45 min.

Grease the ramekins with the butter and dust them with sugar. Stir the curd cheese until smooth, add the egg yolk and cornflour, then add lemon zest and rum to taste. Whisk the egg whites and salt together, then add the sugar and beat until stiff. Gently fold into the curd cheese mixture. Fill the ramekins with the resulting mass until they are three quarters full. Line a pan with baking paper, add about two fingers’ breadth of hot water, place the ramekins inside the water and bake everything in the hot oven.
Cooking temperature: 150–160 degrees, cooking time: about 30 minutes.

Serve with marinated strawberries or stewed plums. Our wine recommendation: Passito, white